Fiddlehead-Portobello Linguine

Name: Fiddlehead-Portobello Linguine
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 pound fiddleheads (cleaned and trimmed); 2 cloves garlic (minced); 1 tablespoon olive oil; 1 small onion; 1 large portobello mushroom cap; 170 g (6 ounces) oil-packed sun-dried tomatoes (approx); 1 unit half a box of linguine; 1 tablespoon toasted pine nuts; 2 tablespoons parmesan cheese; 1 unit salt and pepper to taste

This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results. It goes well with a simple salad, crusty bread and a nice dry white wine.

vegetarian

Prep25 min

Cook20 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

fiddleheads
cleaned and trimmed
1 pound
garlic
minced
2 cloves
olive oil
1 tablespoon
onion
1 small
portobello mushroom cap
1 large
(6 ounces) oil-packed sun-dried tomatoes (approx)
170 g
half a box of linguine
1 unit
toasted pine nuts
1 tablespoon
parmesan cheese
2 tablespoons
salt and pepper to taste
1 unit

Method

Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.

4 minutes

Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.

8 minutes

Add the onions and sauté until they start to wilt.

3 minutes

Add the mushrooms and sun-dried tomatoes. Continue to sauté for another 5 minutes or so.

5 minutes

Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so).

10 minutes

During this have the linguine begin to cook so that it is ready when the topping is ready.

9 minutes

In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss.

2 minutes

Serve immediately.

1 minutes

Fiddlehead-Portobello Linguine

Ingredients

Method

What Makes This Variant Distinct